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Ingredients

• 20 thin asparagus spears
• one 12-oz. jar roasted peppers (preferably red and yellow mixed, drained)
• 2/3 C. toasted pecans, chopped
• 1/4 C. fresh basil leaves, chopped
• 1 1/2 Tbs. fresh lemon juice
• 1 tsp. sherry or wine vinegar
• 1/2 tsp. Dijon mustard
• 1/4 tsp. salt
• 1/4 C. extra-virgin olive oil
• 1/4 lb. mixed salad greens

Description

This Colorful Luncheon Salad With Crunchy Nuts Is Sure To Please Even The Most Discriminating Taste.

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